16 Popular and Traditional Beverages from Turkey

Turkish Tea is a traditional beverage deeply ingrained in the social and cultural fabric of Turkey, known for its distinctive preparation and consumption style. It is a national drink that symbolizes hospitality and friendship, often served in tulip-shaped glasses to enhance its aroma and taste.

Turkish tea is primarily grown in the Rize Province, which benefits from a mild climate and fertile soil, making it the heartland of tea production in the country. The tea culture in Turkey extends beyond mere consumption, playing a significant role in social gatherings and daily life.

While Turkish tea itself does not have widely recognized variations like some other beverages, the way it is brewed and served—strong, light, or in between—can vary from one household to another.

Turkish coffee is a traditional beverage of Turkish cuisine, known for its unique preparation method where very finely ground coffee beans are boiled in a special pot without filtering.

This coffee is famous for its strong and distinctive flavor, often enhanced with sugar or spices like cardamom. It is traditionally served in small cups and is a significant part of Turkish cultural rituals, especially in weddings and hospitality.

Turkish coffee has various sweetness levels, from unsweetened to very sweet, catering to different palates.

Ayran is a traditional Turkish beverage known for its refreshing qualities, especially popular during the hot summer months. It is made by mixing yogurt with water and a pinch of salt, sometimes garnished with mint for an extra refreshing touch.

Ayran is considered a national drink in Turkey and is often served alongside grilled meats or rice dishes. While Ayran itself is quite straightforward, variations in its preparation can be found across different regions, adjusting the thickness or the amount of salt and mint to taste.

Rakı is a traditional Turkish spirit known for its strong anise flavor, making it a national beverage deeply embedded in Turkish culture. It is typically served with chilled water, which turns it a milky white color, earning it the nickname “lion’s milk.”

This transformation is a cherished part of the rakı drinking experience, symbolizing purity and transformation. Rakı is often consumed alongside meze, small dishes of food, in a social setting that fosters conversation and camaraderie.

There are various brands and types of rakı, each with its unique characteristics, but the classic grape-based rakı remains the most cherished. Rakı is integral to many social gatherings and celebrations in Turkey, embodying the spirit of Turkish hospitality and communal life.

Efes Pilsen, now known as Anadolu Efes, is a prominent beer brand that is an integral part of modern Turkish beverage culture. It is a fusion drink, combining traditional brewing techniques with contemporary flavors to cater to a wide audience.

Efes Pilsen is known for its variety of beer types, including the classic Efes Pilsen lager, Efes Dark (a richer, maltier option), and Efes Light, catering to those preferring a lighter beer.

The brand has become synonymous with social gatherings and is often enjoyed in casual settings, making it a popular choice among locals and tourists alike.

Şalgam suyu, or turnip water, is a traditional Turkish beverage made from the fermentation of purple carrot and turnip, seasoned with various spices.

Originating from the southern regions of Turkey, such as Adana and Mersin, Şalgam Suyu is a staple street drink known for its tangy and spicy flavor profile.

It is commonly consumed alongside meals, especially kebabs, and is often paired with rakı, an alcoholic anise-flavored drink. It holds a significant place in Turkish culinary culture and is celebrated at the Şalgam Festival in Adana, highlighting its cultural importance.

Sherbet is a traditional Turkish beverage that comes in a variety of flavors, made from fruits, flowers, or herbs mixed with sugar and water.

This sweet and often colorful drink is not just a refreshing choice for hot days but also plays a part in cultural and religious events, such as Ramadan, where it’s commonly served to break the fast.

Famous variations include rose, lemon, tamarind, and pomegranate sherbets, each offering a unique taste experience.

Limonata is a classic and refreshing Turkish lemonade deeply rooted in Turkish cuisine. This drink is crafted from fresh lemons, sugar, and water, with optional mint leaves for an added twist.

Its preparation involves a unique process where lemon rinds and sugar are combined, either by rubbing together or cooking, before being mixed with lemon juice, resulting in a smooth, sweet flavor without the typical sourness of lemonades.

Limonata stands out for its natural, zesty taste, offering a healthier alternative to commercial soft drinks, and is especially popular during the warm summer months in Turkey.

Limonata is often served in cafes and restaurants across the country and enjoyed for its refreshing qualities.

Salep is a traditional Turkish beverage made from the flour of orchid tubers, offering warmth and nourishment, especially during the cold months.

It is a beloved winter drink in Turkey and parts of the former Ottoman Empire, cherished for its creamy texture and subtle sweetness, often enhanced with cinnamon and other spices.

Salep’s popularity extends beyond Turkey, enjoyed in various forms across the Middle East and neighboring regions. While salep is not specifically associated with any festivals, its consumption is a cherished ritual during winter, providing warmth and comfort.

The demand for authentic salep has led to concerns about the sustainability of wild orchids, prompting efforts to protect these plants and encourage sustainable practices.

Boza is a traditional fermented beverage of Turkish origin, known for its thick consistency and slightly acidic sweet flavor. Made from fermenting various grains like maize and wheat, it is a popular drink with a rich history dating back to Central Asia and the Ottoman era.

Boza is famous for its unique variations, including those with different levels of sweetness and thickness, catering to diverse palates. It is a popular winter drink in Turkey, enjoyed for its warming and comforting qualities.

Kefir is a traditional fermented milk drink that is a staple in Turkish cuisine. It is known for its tangy taste and slightly effervescent texture, making it a unique and refreshing beverage.

It is made by adding kefir grains to milk, which initiates the fermentation process. This drink is rich in probiotics and is believed to offer various health benefits, including digestive health and immune support.

Kefir has several variations, including those made from different types of milk such as cow, goat, or sheep milk, each offering a distinct flavor profile.

Pomegranate juice is a beloved drink in Turkey, known for its deep, ruby-red color and a perfect balance of sweet and tart flavors.

It’s not only enjoyed on its own but also used as a key ingredient in cooking, especially in the form of pomegranate molasses, which adds a tangy depth to various dishes.

Şarap, or Turkish wine, is a significant part of Turkey’s culinary landscape, reflecting the country’s rich history in viticulture.

Turkey’s diverse climate and geography contribute to a wide variety of wine types, with the country being home to numerous indigenous grape varieties, though only a fraction are used commercially.

Turkish wine production spans across several regions, each offering distinct flavors and characteristics. Notable wine-producing areas include Thrace, known for its elegant wines, and the Aegean coast, which produces wines with Mediterranean influences.

Eastern and Central Anatolia also contribute to the country’s wine diversity, despite the climatic challenges. Turkish wines include both traditional varieties like Öküzgözü and Boğazkere, as well as international grapes that have found a new home in Turkey.

Kurdish coffee, also known as menengiç coffee, is a traditional drink in Kurdish and Turkish cuisines, made from roasted and ground terebinth fruits, which are related to pistachios.

This caffeine-free beverage is popular in Southeastern Anatolia and is known for its unique, nutty flavor. It has been a part of the region’s culinary tradition for over a century and is sometimes available as a branded product in an oily paste form.

Yayık ayranı is a traditional variant of ayran, distinguished by its production method using fermented butter making by-products.

This drink, also known as Turkish buttermilk, is not as widely available commercially due to its artisanal nature, typically found in local markets rather than in large-scale retail outlets.

Yayık ayranı is made from churned soured yogurt, water, and salt, and is known for its distinct sour taste, which comes from the longer fermentation of the yogurt used in its production. It is a traditional drink, mostly produced in rural areas for domestic consumption.

Lohusa Şerbeti is a traditional Turkish beverage, often associated with the postpartum period, as it is traditionally given to women after childbirth. This sweet, red drink is made from water, sugar, cinnamon, cloves, and red food coloring.

Over time, it has also become a drink shared with visitors and friends, expanding its consumption beyond its original purpose.